Ribeye Testing (SV Step #2)
OK, A while back I did a Choice Ribeye @ 131° for 2 hours, and it was no different than Ribeyes that I only Grilled without any time in the SV.
So I figured I’d give it some extra time, so I did another one (Below) @ 131° for 8 hours, and there was still no difference than with “Just Grilled”.
Since I can get Fork Tender from an Eye Round, I would think I could get it from a Ribeye, so my next Test will be a Ribeye @ 131° for 21 hours.
Until then, I can tell you there was nothing wrong with this Ribeye—It was as good as any other Ribeye I’ve ever had.
I just want to see if I can get a Ribeye to be Fork Tender without messing up the Texture of the meat.
I can assure you guys you’ll be the first to know, after Me & Mrs Bear.
A note about my SV habits:
First of all, my 2 main reasons for getting an SV are:
#1 To be able to take a tough cut of meat, and turn it into a Tasty, Fork Tender meal.
#2 To be able to reheat leftover meats without overcooking them or drying them out.
So I can start by telling you that I will never be doing a Prime Rib with my SV, because I can make my Perfect Prime Ribs in my MES 40 Smoker, and end up with a Juicy roast that is Medium rare “Pink” from bark to bark, with about 4 hours of awesome Smoke on it.
So I’ve been doing a number of meats, using SV, including Chuckies & Eye Rounds, and they’ve been getting Fork tender.
As for these Ribeyes, the only reason I’m working on them is to be able to get them Fork Tender & completely Pink Edge to edge, without Smoking them, due to Mrs Bear not wanting hers smoked. So the only way I can do that is with SV, and that’s why I’m working on perfecting that process. I’ll have that nailed down within another Ribeye or 2.
Thanks for Looking, and Enjoy the Pics,
Bear
One Ribeye to share with Mrs Bear:
Racked and ready for a nice warm bath:
Fresh out of the SV bath:
My Front Yard---Figured I should show you guys all the WHITE is finally gone!!!
Searing Ribeye on my Weber "Q":
All Done:
Cutting into our shares, and a looking at the Beautiful inside of this Steak:
Mrs Bear making some Home Fries for us:
Bear's Supper:
Bear's Strawberry Shortcake dessert:
Next Morning's Breakfast---Leftover Steak & Taters with a couple Eggs:
THAT's ALL FOLKS!
OK, A while back I did a Choice Ribeye @ 131° for 2 hours, and it was no different than Ribeyes that I only Grilled without any time in the SV.
So I figured I’d give it some extra time, so I did another one (Below) @ 131° for 8 hours, and there was still no difference than with “Just Grilled”.
Since I can get Fork Tender from an Eye Round, I would think I could get it from a Ribeye, so my next Test will be a Ribeye @ 131° for 21 hours.
Until then, I can tell you there was nothing wrong with this Ribeye—It was as good as any other Ribeye I’ve ever had.
I just want to see if I can get a Ribeye to be Fork Tender without messing up the Texture of the meat.
I can assure you guys you’ll be the first to know, after Me & Mrs Bear.
A note about my SV habits:
First of all, my 2 main reasons for getting an SV are:
#1 To be able to take a tough cut of meat, and turn it into a Tasty, Fork Tender meal.
#2 To be able to reheat leftover meats without overcooking them or drying them out.
So I can start by telling you that I will never be doing a Prime Rib with my SV, because I can make my Perfect Prime Ribs in my MES 40 Smoker, and end up with a Juicy roast that is Medium rare “Pink” from bark to bark, with about 4 hours of awesome Smoke on it.
So I’ve been doing a number of meats, using SV, including Chuckies & Eye Rounds, and they’ve been getting Fork tender.
As for these Ribeyes, the only reason I’m working on them is to be able to get them Fork Tender & completely Pink Edge to edge, without Smoking them, due to Mrs Bear not wanting hers smoked. So the only way I can do that is with SV, and that’s why I’m working on perfecting that process. I’ll have that nailed down within another Ribeye or 2.
Thanks for Looking, and Enjoy the Pics,
Bear
One Ribeye to share with Mrs Bear:
Racked and ready for a nice warm bath:
Fresh out of the SV bath:
My Front Yard---Figured I should show you guys all the WHITE is finally gone!!!
Searing Ribeye on my Weber "Q":
All Done:
Cutting into our shares, and a looking at the Beautiful inside of this Steak:
Mrs Bear making some Home Fries for us:
Bear's Supper:
Bear's Strawberry Shortcake dessert:
Next Morning's Breakfast---Leftover Steak & Taters with a couple Eggs:
THAT's ALL FOLKS!